Kitchen Glossary
A
Aerate: To incorporate air into a mixture, often by whipping, to create a lighter texture.
Affogato: An Italian dessert made by pouring a shot of hot espresso over a scoop of vanilla ice cream or gelato
Agar-Agar: A vegetarian gelatin substitute made from seaweed, used in various culinary applications to set or thicken foods
Aglio e Olio: An Italian pasta dish made with garlic (aglio) and olive oil (olio), often seasoned with red pepper flakes and parsley
Ahi Poke: A Hawaiian dish made from raw, cubed tuna mixed with seasonings like soy sauce, sesame oil, and green onions
Aioli: A Mediterranean sauce made with garlic, olive oil, and egg yolk, similar to mayonnaise.
Al Dente: An Italian term used to describe pasta that is cooked to be firm when bitten.
Amarante: A gluten-free grain often used in porridge or as a salad ingredient.
Amuse-Bouche: A single, bite-sized appetizer often served as a culinary gift from the chef before the meal
Anchovy: A small, strongly flavored fish used as a condiment or ingredient in various dishes, especially salads, dressings, and sauces
Aperitif: A pre-dinner drink, often alcoholic, that is intended to stimulate the appetite
Apple Pie: A classic American dessert made with sliced apples and a pastry crust.
Apron: A protective garment worn in the kitchen to shield clothing from spills and stains.
Au Gratin: A dish that is topped with breadcrumbs or cheese and browned in the oven, often used for casseroles and vegetables.
B
Baba Au Rhum: A French dessert, typically a small yeast cake soaked in rum syrup and sometimes served with whipped cream
Baba Ghanoush: A Middle Eastern dip or spread made from roasted eggplant, tahini, lemon juice, and garlic
Babka: A sweet, twisted bread or cake, typically filled with chocolate, cinnamon, or fruit, often of Jewish origin
Baguette: A long, thin French bread with a crisp crust and soft interior.
Bain-Marie: A water bath used to gently cook or keep dishes warm, often used for custards and delicate sauces.
Bake: To cook food in an oven using dry heat, often used for bread, cakes, and casseroles.
Baking Powder: A leavening agent that helps baked goods rise by producing carbon dioxide gas when mixed with liquid and exposed to heat.
Baking Soda: A leavening agent that reacts with acid to produce carbon dioxide gas, making baked goods rise.
Baklava: A sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with honey or syrup
Bamboo Steamer: A traditional Asian cooking tool made of bamboo, used for steaming food.
Barbecue (BBQ): A method of cooking that involves slow-cooking meat over low, indirect heat, often with a flavorful wood smoke for added taste
Barding: The process of wrapping meat, usually lean cuts, with strips of fat (like bacon) to add moisture and flavor during cooking
Baste: To drizzle or brush a liquid, such as pan juices or marinade, over food while it's cooking to keep it moist and add flavor.
Béarnaise Sauce: A rich and creamy sauce made with clarified butter, egg yolks, white wine vinegar, and herbs, typically served with steak or grilled meats
Bechamel: A white sauce made by thickening milk with a roux (butter and flour), often used as a base for other sauces.
Beurre Blanc: A French butter sauce made with white wine, vinegar, and shallots, often served with fish or seafood
Biltong: A type of dried, cured meat, often associated with South African cuisine, similar to beef jerky
Blackened: A cooking technique that involves searing meat or fish with a spicy seasoning blend, creating a charred crust.
Blanche: Briefly immersing food in boiling water and then immediately transferring it to ice water to halt the cooking process, often used for vegetables.
Blind Baking: Pre-baking a pie crust without the filling to ensure it's fully cooked before adding a wet filling.
Blintz: A filled and folded pancake, typically with a sweet or savory filling.
Boiling: Cooking food in boiling water or other liquids, such as pasta, rice, or vegetables.
Bosco Misto: An Italian term for a mixed grill, featuring a variety of grilled meats and sausages
Bouillabaisse: A traditional Provençal fish stew made with a variety of seafood, flavored with herbs and spices and served with a side of rouille sauce
Bouillon: A clear, flavorful broth made by simmering meat, vegetables, and seasonings.
Bouquet Garni: A bundle of fresh herbs tied together and used to flavor soups, stews, and sauces
Braise: To slow-cook meat or vegetables in a small amount of liquid, often in a covered pot, to achieve tenderness.
Broil: Cooking food by exposing it to direct heat from the broiler element in an oven, typically used for browning the top of dishes.
Burmese Tofu: A soy-free tofu alternative made from chickpea flour, popular in Burmese cuisine
C
Cabbage: A leafy green vegetable often used in salads, coleslaw, and soups.
Canapé: A small, decorative, and appetizing food item often served as an hors d'oeuvre at parties and events.
Candying: Coating or preserving fruits, nuts, or other foods with a sugar syrup to create a sweet, glossy finish.
Capon: A type of chicken known for its tenderness and flavor, often roasted and served on special occasions
Caramel: A sweet substance made by heating sugar until it melts and turns brown, used for candies and desserts.
Caramelization: The browning of sugar through heat, creating a rich, sweet flavor and a golden to dark brown color
Celeriac: A variety of celery cultivated for its knobby, bulbous root, often used in soups, mashes, and slaws
Ceviche: A Latin American dish in which raw seafood (typically fish or shrimp) is marinated in citrus juice, which "cooks" the seafood by denaturing the proteins
Chai Latte: A popular spiced tea beverage made with black tea, milk, and a blend of aromatic spices like cinnamon, cardamom, and ginger
Chiffon Cake: A light and airy cake made with vegetable oil, egg yolks, meringue, and flour, resulting in a fluffy texture
Chiffonade: Thin strips or ribbons of herbs or leafy greens, often used as a garnish.
Chimichanga: A deep-fried burrito typically filled with a variety of ingredients, often found in Tex-Mex cuisine
Chimichurri: A vibrant green sauce made with fresh herbs, garlic, vinegar, and olive oil, typically served with grilled meats, especially in Argentine cuisine
Chopping: Cutting food into rough, irregular pieces, commonly used for herbs, onions, and garlic.
Chutney: A condiment made from a mixture of fruits, vinegar, sugar, and spices, often served with savory dishes
Clarify: To remove impurities and solids from a liquid, typically done with butter for a clear clarified butter.
Compote: A dessert made by stewing fruit in sugar syrup, often served as a topping or side.
Confit: A cooking method where food, often poultry or duck, is slowly cooked and preserved in its own fat.
Convection Oven: An oven that uses a fan to circulate hot air, cooking food more evenly and quickly.
Coulis: A thick puree or sauce made from fruits, vegetables, or herbs, used as a garnish or flavoring.
Couscous: A small, granular pasta made from crushed wheat, often used as a side dish or base for salads.
Cream: To beat together fat (usually butter) and sugar until light and fluffy.
Crust: The outer, baked portion of bread, pie, or other baked goods.
Cumin: A spice with a warm, earthy flavor often used in Indian and Mexican cuisines.
D
Dacquoise: A dessert made from layers of nut meringue, typically filled with whipped cream, buttercream, or other fillings
Dashi: A Japanese stock made from dried fish flakes (katsuobushi) and seaweed (kombu), commonly used in soups and broths
Deglaze: Add liquid (often wine or broth) to a pan to loosen browned bits of food and create a flavorful sauce.
Degrease: To remove excess fat or oil from the surface of soups, stews, or sauces.
Degustation: A tasting menu featuring small portions of multiple dishes, allowing diners to sample a variety of flavors.
Demi-Glace: A rich and highly concentrated brown sauce used as a base for many other sauces in French cuisine
Dicing: Cutting food into small, uniform cubes.
Dollop: A small, spoonful of a thick or creamy substance, often used as a garnish.
Dosa: A South Indian fermented crepe or pancake made from rice and lentil batter, typically served with various chutneys and sambar
Dough: A mixture of flour, water, and other ingredients, such as yeast, used as a base for bread, pastries, and other baked goods.
Dredge: To coat food with flour, breadcrumbs, or other dry ingredients before cooking.
Dumpling: Small, savory or sweet parcels of dough that are typically boiled, steamed, or fried and can be filled with various ingredients, such as meat, vegetables, or fruit
Dutch Oven: A heavy, cast-iron pot with a tight-fitting lid, suitable for slow-cooking, braising, and baking.
E
Éclair: A French pastry filled with cream and topped with chocolate icing.
Egg Wash: A mixture of beaten eggs and sometimes milk or water, brushed onto baked goods to give them a shiny, golden crust
Eggplant Parmesan: A classic Italian dish made by layering slices of eggplant with tomato sauce and cheese, then baking until bubbly and golden
Elderflower: The fragrant, white blossoms of the elderberry plant, used to flavor beverages, desserts, and syrups
Empanada: A pastry turnover filled with various ingredients, such as meat, cheese, or vegetables, popular in Latin American and Spanish cuisines
Emulsifying: Combining two immiscible liquids, such as oil and vinegar, to form a stable mixture, as in salad dressings.
En Papillote: A cooking method where food is wrapped in parchment paper and baked, often used for fish.
Enoki Mushrooms: Delicate, thin-stemmed mushrooms used in Asian cuisine, especially in soups, stir-fries, and hot pots
Escargot: Edible land snails, usually prepared with garlic, butter, and herbs, and served as a delicacy in French cuisine
Espagnole: A brown sauce made with brown roux and brown stock, often used as a base for other sauces.
Étouffée: A Creole dish from Louisiana, typically made with shellfish, vegetables, and a roux-based sauce, served over rice.
F
Farro: An ancient whole grain with a nutty flavor and chewy texture, often used in salads, soups, and side dishes
Fennel: A bulbous vegetable with a licorice-like flavor, used in salads, as a side dish, or as a flavorful addition to various dishes
Fenugreek: An aromatic spice with a sweet, nutty flavor, commonly used in Indian and Middle Eastern dishes
Fermentation: The process of converting sugars into alcohol and other compounds, widely used in producing various foods, including cheese, dough, yogurt, and sauerkraut
Fillet: To remove the bones from fish or meat and cut it into boneless pieces.
Fillet Knife: A long, flexible knife used for filleting fish or deboning meat.
Flambé: A cooking technique where alcohol is ignited to create a burst of flames, often used for desserts and certain meat dishes.
Folding: Gently combining delicate ingredients without deflating them, commonly used in baking and mousse making.
Fougasse: A type of French flatbread, often shaped to resemble an ear of wheat, and flavored with various ingredients like olives or herbs
Fregola: A type of Sardinian pasta made from semolina dough that's rolled into small, irregularly shaped balls and toasted
Frittata: An Italian omelet typically filled with various ingredients and cooked in a skillet.
Fry: Cook food by submerging it in hot oil, including deep frying (fully submerged called deep-fry) and shallow frying (partially submerged called pan-fry).
Fumé: A smoking technique often used for meats or fish, such as salmon.
G
Galangal: A rhizome with a zesty, citrusy flavor, often used in Thai and Indonesian cuisine as a ginger substitute
Ganache: A rich and velvety chocolate mixture made from cream and chocolate, often used in desserts and truffles.
Garlic: A pungent bulb often used to add flavor to a wide range of dishes.
Garnish: Decorative items or ingredients used to enhance the visual appeal of a dish, such as herbs, citrus zest, or edible flowers.
Gastrique: A sweet and sour sauce made by caramelizing sugar and adding vinegar.
Gazpacho: A cold Spanish soup made from blended tomatoes, cucumbers, peppers, and other vegetables, often served as a refreshing appetizer
Ghee: Clarified butter from Indian cuisine, known for its rich, nutty flavor and high smoke point, making it ideal for frying and sautéing
Giardiniera: An Italian relish or condiment made from pickled vegetables, often used as a topping for sandwiches or a side dish
Giblet Gravy: A rich, flavorful gravy made from the simmered giblets (heart, liver, gizzard) of poultry, often served with roast chicken or turkey
Giblets: The edible organs of poultry, such as the heart, liver, and gizzard, often used in gravies and stuffing
Ginger: A fragrant root often used as a spice in cooking and baking.
Gingerbread: A sweet, spiced bread often shaped into cookies or gingerbread houses.
Glaze: A thin, sweet liquid applied to baked goods for flavor and shine.
Gougères: French savory choux pastry puffs made with cheese, often served as appetizers or snacks
Goulash: A hearty stew often made with meat, vegetables, and paprika.
Grate: To shred food into small pieces using a grater.
Gratinée: A cooking method involving the addition of cheese or breadcrumbs and browning under the broiler or oven, similar to "gratin."
Gravy: A sauce made from the drippings of cooked meat, often served with roasts and mashed potatoes.
Gremolata: A zesty Italian condiment made from lemon zest, garlic, and parsley, often used as a garnish for grilled or roasted dishes
Grill: Cook food directly over an open flame or heat source, often on a grill or barbecue.
H
Haricot Vert: French for "green bean," these are slender, tender, and sweet green beans, often used in salads and side dishes
Harissa: A spicy North African chili paste made from red peppers, garlic, and various spices, used as a condiment or flavoring in stews and marinades
Hoisin Sauce: A sweet and savory sauce commonly used in Chinese and Vietnamese cuisine as a condiment or glaze.
Hollandaise: A rich, creamy sauce made with egg yolks, butter, and lemon juice, often used for eggs Benedict.
Hoppin' John: A Southern American dish made from black-eyed peas, rice, and often flavored with bacon, traditionally served on New Year's Day.
Horchata: A sweet and creamy beverage made from ground rice or nuts, typically flavored with cinnamon and served cold
Hors d'Oeuvre: Small, bite-sized appetizers, typically served before a meal or at social gatherings
Hydrocolloid: Substances like agar-agar, pectin, and xanthan gum used to thicken and stabilize foods, particularly in molecular gastronomy
I
Ice Bath: A method of rapidly cooling food by immersing it in ice water, used to stop the cooking process and maintain texture and color
Iced Coffee: A cold coffee beverage made by chilling brewed coffee and serving it over ice, often sweetened and sometimes mixed with milk or cream
Iced Tea: A chilled beverage made from brewed tea, often sweetened and served with lemon or other flavorings
Immersion Blender: A handheld kitchen appliance used for blending, pureeing, and emulsifying.
Infuse: To steep herbs, spices, or other flavorings in a liquid to impart their essence, often used in making teas and syrups.
Infusion: The process of steeping herbs, spices, or other flavorings in hot liquid (usually water or oil) to extract their flavors
Injera: A spongy, sourdough flatbread from Ethiopian and Eritrean cuisine, used as a staple to scoop up stews and other dishes
J
Jackfruit: A tropical fruit known for its fibrous texture, often used as a meat substitute in vegetarian and vegan dishes
Jaggery: An unrefined sugar made from sugar cane or palm sap, often used as a sweetener in various Indian and Southeast Asian dishes
Jam: A sweet and flavorful spread made by cooking fruit with sugar and pectin until the mixture thickens and the fruit softens.
Jelly: A clear, firm fruit spread made from fruit juice, sugar, and pectin.
Jelly Roll: A dessert made by spreading a thin layer of jelly or jam over a sponge cake and rolling it into a cylindrical shape
Jicama: A crunchy and slightly sweet root vegetable often used in salads and slaws for its refreshing texture
Jigger: A measuring tool used in bartending to ensure precise quantities of liquid ingredients in cocktails.
Julienne: Cut vegetables or other foods into thin, matchstick-like strips.
Jus: A natural, flavorful sauce made from the juices of roasted meat, often served as an accompaniment.
K
Kaffir Lime: A highly aromatic lime with wrinkled leaves and bumpy fruit, often used in Southeast Asian cooking for its unique flavor
Katsu: A Japanese term referring to breaded and fried cutlets, often made with pork or chicken.
Kettle: A large, deep pot, often used for boiling, simmering, or stewing.
Kettle Corn: Popcorn made with a combination of sugar, salt, and oil for a sweet and savory flavor.
Kimchi: A traditional Korean side dish made from fermented vegetables, typically cabbage and radishes, seasoned with chili and other spices
Knafeh: A Middle Eastern dessert made from shredded phyllo dough layered with sweet cheese or semolina, soaked in syrup, and baked until golden
Knead: Work dough with your hands to develop gluten in bread and pastry making.
Kofta: Small, seasoned meatballs or patties commonly found in Middle Eastern, South Asian, and Mediterranean cuisines
Kohlrabi: A unique vegetable with a mild, sweet flavor, often sliced into salads, slaws, or stir-fries
Kombucha: A fermented tea beverage made with a SCOBY (symbiotic culture of bacteria and yeast) and sugar, known for its probiotic properties
L
Labneh: A Middle Eastern strained yogurt cheese, often served as a dip, spread, or topping for savory or sweet dishes
Ladle: A long-handled spoon with a deep bowl used for serving soups, stews, and other liquid dishes.
Larding: The process of inserting strips of fat (lardons) into meat to add moisture and flavor during cooking.
Lardon: Small strips or cubes of fatty bacon used to add flavor to dishes, such as salads and soups
Lattice: A decorative pastry or dough top made by weaving strips of dough over a filling, often seen on pies and tarts.
Lavash: A soft, thin, unleavened flatbread popular in Middle Eastern and Mediterranean cuisines, used for wraps and as a dipping bread
Lavender: A fragrant herb commonly used in culinary applications, such as baking, making herbal teas, and flavoring sweets
Lecithin: A natural emulsifier commonly used in baking and molecular gastronomy to blend ingredients that do not naturally mix
Lefse: A traditional Norwegian flatbread made from potatoes, flour, and cream, often served with butter and sugar or cinnamon
Lemon Zest: The outer, flavorful skin of a lemon, grated and used to add citrus aroma and flavor to dishes.
Lomo Saltado: A popular Peruvian dish featuring stir-fried strips of beef, tomatoes, onions, and peppers, served with fries and rice
M
Macaron: A French meringue-based cookie, often made in various flavors and sandwiched with ganache or buttercream.
Maitake Mushroom: Also known as "hen of the woods," a wild mushroom with a rich, earthy flavor, commonly used in Asian and Italian cuisines
Marinate: To soak food in a seasoned liquid to enhance flavor and tenderness.
Marmalade: A fruit preserve made from citrus fruits, typically containing the peel and zest for a slightly bitter flavor.
Marmite: A British condiment made from yeast extract, known for its strong and distinctive flavor, often spread on toast or used in cooking
Matzo: Unleavened bread traditionally eaten during Passover in Jewish cuisine, often served in various forms, like crackers or dumplings
Melt: To heat a solid substance, like butter or chocolate, until it becomes a liquid.
Meringue: A mixture of whipped egg whites and sugar, often used as a topping for pies and desserts.
Mince: Chop food into very fine, uniform pieces.
Mirepoix: A mixture of diced onions, carrots, and celery used as a base for soups, stews, and sauces.
Mise en Place: The practice of preparing and organizing all ingredients and tools before starting the cooking process
Mole: A rich, complex Mexican sauce made from chili peppers and a variety of ingredients such as chocolate, spices, and nuts, often served with poultry or meat
Molecular Gastronomy: A culinary approach that explores the scientific principles of cooking to create innovative and artistic dishes
N
Naan: A soft, leavened flatbread often used in Indian and South Asian cuisine, served with various dishes or used as a wrap
Nage: A flavorful broth used to poach or braise seafood, often enriched with aromatic ingredients like wine and vegetables
Nasturtium: Edible flowers and leaves with a peppery, radish-like flavor, used to garnish salads and other dishes
Nduja: A spicy, spreadable salami paste from Italy, typically used to add a kick of flavor to various dishes
Nigella Seeds: Small black seeds with a mild, nutty flavor, used in various cuisines, including Indian and Middle Eastern
Noodle: Strips or strings of pasta or dough made from flour and water, used in various cuisines.
Nopal: Edible prickly pear cactus pads, used in Mexican cuisine in various dishes, from salads to stews
Nutcracker: A tool used to crack open the shells of nuts to access the edible kernels.
Nutmeg: A fragrant spice made from the seed of the nutmeg tree, used to flavor both sweet and savory dishes.
O
Okonomiyaki: A Japanese savory pancake made with cabbage, flour, and a variety of toppings, often customized to personal preference
Omelet: Beaten eggs cooked with various fillings, often folded in half during cooking.
Orecchiette: A type of Italian pasta that's shaped like small ears, often used with sauces, vegetables, and meats
Orgeat: A sweet almond syrup often used as a flavoring in cocktails and non-alcoholic beverages
Orzo: A small, rice-shaped pasta often used in Mediterranean and Middle Eastern dishes, such as salads and soups
Osso Buco: An Italian dish made from braised veal shanks, typically slow-cooked with white wine, tomatoes, and aromatic vegetables
Overproof: Describes yeast dough that has risen too much and is at risk of collapsing.
Oyster Sauce: A thick, savory sauce made from oyster extracts, often used as a flavoring in Asian dishes
P
Pancetta: An Italian bacon made from pork belly, often used to add a salty, savory flavor to pasta dishes, salads, and more
Pandan: An aromatic green leaf used in Southeast Asian and South Asian cooking for its unique flavor and fragrance
Parboil: To partially cook food in boiling water before finishing the cooking process through another method, such as grilling or baking.
Parchment Paper: A non-stick paper used in baking to prevent sticking and ease cleanup.
Pastry: A dough made from flour, fat (butter, lard, etc.), and water, used for pie crusts and pastries.
Pastry Cream: A custard-like filling used in pastries and desserts, typically made with milk, sugar, eggs, and flavorings like vanilla
Pâté: A highly seasoned spread made from ground meat, poultry, or seafood, often served with bread or crackers
Pav Bhaji: A popular Indian street food dish made of a spiced vegetable mash (bhaji) served with buttered buns (pav)
Pavlova: A dessert consisting of a crisp meringue shell filled with whipped cream and fresh fruit, named after the Russian ballerina Anna Pavlova
Peking Duck: A famous Chinese dish featuring crispy, roasted duck served with thin pancakes, hoisin sauce, and sliced scallions
Poach: Cook delicate foods like eggs or fish in simmering liquid, often with added flavorings.
Proofing: Allowing yeast dough to rise before baking, often in a warm, humid environment.
Proofing Box: A temperature-controlled chamber used for consistent and controlled dough fermentation.
Q
Quark: A fresh dairy product similar to yogurt and cottage cheese, often used in European cooking for both sweet and savory dishes
Quenelle: A smooth and delicate dumpling made from fish or meat, often poached and served with a sauce
Quince: A fruit with a tart, floral flavor, often used to make jams, jellies, and preserves
Quinoa: A highly nutritious grain-like seed often used in salads, as a side dish, or as a gluten-free alternative to traditional grains
R
Ratatouille: A French vegetable stew made with eggplant, zucchini, peppers, and tomatoes, often seasoned with herbs.
Red Eye Gravy: A Southern American gravy made from pan drippings, coffee, and sometimes ham or bacon, served with biscuits
Reduce: Simmer a liquid to evaporate water content, concentrating flavors and thickening the liquid.
Reduction: A thickening and flavor-concentrating process by simmering a liquid to reduce its volume.
Remouillage: A second or weaker stock made by simmering bones and ingredients after the primary stock has been made.
Rémoulade: A condiment or sauce made from mayonnaise, mustard, capers, herbs, and pickles, often used to accompany seafood or fried foods
Rest: Allowing cooked meat to sit before cutting to redistribute juices and maintain moisture.
Roast: Cook food in an oven at high temperatures, typically for meats, poultry, and vegetables.
Roux: A mixture of fat and flour used as a thickening agent for sauces and gravies.
S
Saba: A sweet and syrupy reduction of grape must (freshly crushed grape juice) often used as a condiment or drizzle for dishes
Saganaki: A Greek dish of fried or baked cheese, typically served with a squeeze of lemon juice and sometimes flambéed with brandy
Salmonella: A harmful bacterium commonly associated with undercooked or contaminated poultry and eggs.
Sashimi: Sliced, raw seafood, typically served without rice and accompanied by soy sauce, wasabi, and pickled ginger in Japanese cuisine
Sashimi Grade: A quality standard for fish that is safe to eat raw, typically frozen to kill parasites and ensure food safety
Sauté: Cook food quickly in a small amount of oil or butter over high heat in a skillet or pan.
Score: To make shallow cuts in bread dough before baking to control the direction of expansion and create decorative patterns.
Sear: To quickly brown the surface of meat or vegetables in a hot pan.
Seitan: A high-protein meat substitute made from wheat gluten, often used in vegetarian and vegan cooking
Shakshuka: A North African and Middle Eastern dish consisting of poached eggs in a spicy tomato, pepper, and onion sauce
Sift: To pass dry ingredients (usually flour) through a sieve to remove lumps and aerate them.
Simmer: Cook food gently in a liquid at a temperature just below boiling, used for stews, soups, and sauces.
Slice: Cut food into thin, flat pieces, often used for meats, fruits, and vegetables.
Soffritto: An Italian flavor base made by sautéing diced onions, carrots, and celery, used in a variety of Italian dishes
Sorbet: A dairy-free frozen dessert made from fruit puree, sugar, and water, known for its refreshing and fruity flavors
Sous Chef: The second-in-command in a professional kitchen, often responsible for managing the kitchen and assisting the head chef.
Sous Vide: Cooking food by vacuum-sealing it in a bag and immersing it in a precisely controlled water bath.
Sriracha: A popular hot sauce made from chili peppers, garlic, vinegar, and sugar, known for its spicy and slightly sweet flavor
Steam: Cook food by exposing it to steam from boiling water, which helps retain nutrients and flavors.
Stock: A flavorful liquid made by simmering bones, vegetables, and seasonings, used as a base for soups, sauces, and other dishes.
Szechuan Peppercorns: Spicy, numbing peppercorns used in Chinese cuisine to add a unique and tingling sensation to dishes
T
Tabbouleh: A Middle Eastern salad made from bulgur wheat, tomatoes, cucumbers, fresh herbs, and a lemony dressing
Tamarind: A tangy, sweet-and-sour fruit often used as a flavoring in Asian and Latin American cuisine, and in condiments like tamarind paste or chutney
Taro: A starchy root vegetable used in various Asian and tropical cuisines, often prepared by boiling, steaming, or frying
Tenderize: To make meat more tender by breaking down its fibers, often done through marinating or pounding.
Teurgoule: A traditional dish from Normandy, France, made with rice, cinnamon, and milk, then baked to form a creamy, spiced rice pudding
Tincture: A concentrated extract made by infusing alcohol or other liquids with herbs, spices, or other flavoring agents
Tofu: A versatile and protein-rich soybean curd used in a variety of dishes, including stir-fries, soups, and desserts
Tofu Skin: Also known as yuba, it's a film that forms on the surface of soy milk during the tofu-making process, often used in vegetarian and vegan dishes
Tofurkey: A vegetarian and vegan alternative to traditional turkey, often made from tofu, seitan, or other plant-based ingredients
Truss: To tie poultry or meat with kitchen twine to maintain a compact shape during cooking.
Turducken: A dish consisting of a deboned chicken inside a deboned duck, which is then placed inside a deboned turkey, often served as a novelty on Thanksgiving
Turmeric: A bright yellow spice with a warm, earthy flavor, commonly used in curry dishes and for its potential health benefits
Tzatziki: A Greek sauce or dip made from yogurt, cucumbers, garlic, and dill, often served with grilled meats or as a condiment
U
Ube: A purple yam used in Filipino cuisine, often used in desserts and sweet dishes for its vibrant color and unique flavor
Udon: A type of thick, wheat-based Japanese noodle, often used in soups and stir-fry dishes.
Ugli Fruit: A citrus fruit that's a cross between a grapefruit and a tangerine, known for its wrinkled appearance and sweet, tangy flavor
Umami: One of the five basic tastes, characterized by a savory, meaty, or brothy flavor, often found in foods like mushrooms and aged cheeses
Umeboshi: Japanese pickled plums or apricots known for their intense, salty-sour flavor, used as a condiment and flavoring
Ungreased: Not greased or oiled, often used in reference to baking pans or sheets.
V
Vadouvan: A French-Indian spice blend with a distinctive flavor profile, used to season soups, stews, and vegetables
Vegan: A dietary choice that excludes all animal products, including meat, dairy, eggs, and honey
Velouté: A classic French sauce made by thickening a white stock with a roux, often used as a base for other sauces
Vinaigrette: A mixture of oil, vinegar, and seasonings used as a salad dressing or marinade.
Vindaloo: A spicy Indian curry dish made with meat (commonly pork) or vegetables, known for its use of vinegar and intense spices
W
Whip: Incorporate air into ingredients to create a light, fluffy texture, often for creams and egg whites.
Wilt: To cook or heat greens or vegetables briefly until they become limp and slightly softened.
Wok: A versatile, high-sided pan with a round bottom, commonly used in stir-frying and deep-frying.
X
Xanthan Gum: A food thickener and stabilizer often used in gluten-free baking and cooking.
Y
Yakitori: A Japanese dish consisting of skewered, grilled chicken pieces, often seasoned with salt or a tare sauce
Yeast: A microorganism used to leaven bread and other baked goods by fermenting sugars to produce carbon dioxide gas.
Yuba: Also known as tofu skin or bean curd sheet, it's the thin film that forms on the surface of heated soy milk, often used in various dishes
Yuzu: A citrus fruit native to East Asia, known for its unique flavor, often used in dressings, sauces, and desserts.
Z
Za'atar: A Middle Eastern spice blend typically made from dried herbs like thyme, sumac, and sesame seeds, used as a seasoning for various dishes
Zabaglione: A classic Italian custard dessert made with egg yolks, sugar, and sweet wine, often served with fresh fruit
Zeppole: Italian doughnuts, often deep-fried and dusted with powdered sugar.
Zest: To grate the outer, flavorful skin of citrus fruits.
Zester: A kitchen tool used to remove the outer zest of citrus fruits.
Zucchinis: A summer squash variety with tender, edible skin, often used in various culinary applications, from sautéing to baking